eggplant tomato pie
I originally found this recipe using cheddar cheese and plain breadcrumbs. I have switched it up using flavored breadcrumbs and Italian cheeses. I have also added the light breadcrumb layer on the bottom of the pan because the first time I made it it was too wet. The breadcrumbs helped absorb excess moisture. I also slice my tomatoes in advance and let them drain. The recipe in the picture is double.
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yield
6 -8
prep time
30 Min
cook time
35 Min
method
Bake
Ingredients For eggplant tomato pie
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1 lgeggplant
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2 lgtomatoes
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1 mdonion
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1 clovegarlic
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1/2 cbreadcrumbs, flavored
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1 lgegg
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1 Tbspbutter, melted
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8 slicemozzarella cheese
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2 Tbspromano cheese, grated
How To Make eggplant tomato pie
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1Peel and cube eggplant. Boil until soft and tender. Then drain water and mash
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2Add diced onion, garlic, breadcrumbs, egg, and melted butter to the mash. If the mixture is too wet, add more breadcrumbs Mix well
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3Grease a pie pan. Sprinkle some breadcrumbs on the bottom of the pan to absorb excess liquid. Slice one tomato and layer on bottom of pan.
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4Spread the egg plant mixture over the tomato layer. Sliced the remaining tomato and layer on top of eggplant mixture
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5Put a sprinkling of Romano cheese over top of mixture. Add the mozzarella cheese evenly across the top.
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6Bake at 350°F for 30 minutes or until golden brown
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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